Cream Cheese Stuffed Red Velvet Cookies Recipe

Introduction

These Cream Cheese Stuffed Red Velvet Cookies offer a delightful twist on classic red velvet, combining rich cocoa flavor with a creamy, tangy cream cheese center. Perfect for celebrations or a cozy treat, these cookies are as visually stunning as they are delicious.

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 Tablespoon (15ml) milk*
• 2 teaspoons pure vanilla extract
• 1 Tablespoon red liquid food coloring (or 3/4 tsp red gel food coloring, or 2 tsp beet powder alternative)*
• 4 ounces (113g) full-fat brick cream cheese, room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 Tablespoon (8g) all-purpose flour
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (100g) granulated sugar (for rolling)

Instructions

1. Step 1: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
2. Step 2: In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar on high speed until smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract; beat until combined, about 1 minute. Scrape down the bowl as needed.
3. Step 3: On low speed, gradually mix the dry ingredients into the wet until combined. Beat in the red food coloring until evenly distributed. Adjust color with more coloring if desired. The dough will be sticky. Cover tightly and chill for at least 1½ hours or up to 3 days.
4. Step 4: Meanwhile, prepare the cream cheese filling. Beat together the cream cheese, confectioners’ sugar, flour, and vanilla on medium-high speed until smooth and creamy, about 3 minutes.
5. Step 5: Drop teaspoonfuls of the cream cheese mixture onto a lined baking sheet and freeze for at least 1½ hours or up to 3 days. Once frozen, roll each into a ball as best as you can, then refrigerate until ready to use.
6. Step 6: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
7. Step 7: Remove the dough from the fridge. If chilled longer than 3-4 hours, let it sit for 20 minutes to soften slightly. Roll dough into 1 Tablespoon balls. Using your thumb, make an indent in a dough ball, place a cold cream cheese ball inside, then cover with another dough ball. Seal completely and mold snugly around the filling. Repeat for all cookies.
8. Step 8: Roll each stuffed cookie ball in the remaining granulated sugar. Place on baking sheets spaced 3 inches apart.
9. Step 9: Bake for 12-13 minutes or until edges appear set but centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a brighter red color, add an extra 1-2 teaspoons of food coloring as needed.
• Beet powder is a natural alternative to food coloring for a subtle red hue.
• Chilling the dough and cream cheese filling is essential for easier handling and better texture.
• Try adding white chocolate chips to the dough for extra sweetness and texture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To reheat, warm gently in the microwave for 10-15 seconds to soften the cream cheese filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese frosting instead of fresh cream cheese filling?

Using fresh cream cheese filling is best for shaping and baking, as frosting tends to be too soft and may melt out during baking.

What if I don’t have red food coloring?

You can substitute with red gel food coloring or beet powder for a natural alternative. Keep in mind that beet powder provides a milder color.

Cream Cheese Stuffed Red Velvet Cookies Recipe

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★★★★★

4.8 from 122 reviews

Decadent and festive Cream Cheese Stuffed Red Velvet Cookies combine the rich cocoa flavor and vibrant red color of red velvet with a luscious, creamy cheesecake center. These soft, tender cookies are rolled in sugar for a slight crunch and baked to perfection, making them a perfect holiday treat or everyday indulgence.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 2 hours (including chilling and freezing time)
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Cookie Dough:

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 Tablespoon (15ml) milk
• 2 teaspoons pure vanilla extract
• 1 Tablespoon red liquid food coloring (or 3/4 tsp red gel food coloring, or 2 tsp beet powder alternative)

Cream Cheese Filling:

• 4 ounces (113g) full-fat brick cream cheese, room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 Tablespoon (8g) all-purpose flour
• 1/2 teaspoon pure vanilla extract

For Rolling:

• 1/2 cup (100g) granulated sugar

Instructions

1. Make the cookie dough: Whisk together the flour, cocoa powder, baking soda, and salt in a bowl until combined. In a separate large bowl, beat the butter with granulated sugar and brown sugar on high speed until smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and mix until combined, about 1 minute, scraping bowl sides as needed. Gradually blend in the dry ingredients on low speed, then beat in the red food coloring. Cover dough tightly and chill for at least 1.5 hours up to 2-3 days for best results.
2. Make the cream cheese filling: In a clean bowl, beat cream cheese, confectioners’ sugar, flour, and vanilla on medium-high speed until smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet and freeze for at least 1.5 hours or up to 2-3 days. Roll frozen dollops into balls and refrigerate until ready to fill cookies.
3. Preheat the oven: Heat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats and set aside.
4. Assemble the cookies: Remove dough from fridge and, if chilled longer than 3-4 hours, let sit 20 minutes to soften for easier handling. Roll dough into 1 tablespoon-sized balls. Using thumb, indent one dough ball to fit a cream cheese ball from the refrigerator. Place a cream cheese ball inside and cover with another dough ball, molding together to fully encase the cream cheese. Repeat with remaining dough and filling.
5. Roll and bake: Roll each stuffed dough ball in granulated sugar and arrange them spaced 3 inches apart on prepared sheets. Bake for 12-13 minutes, until edges look set but centers remain soft.
6. Cool the cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
7. Storage: Store cookies covered at room temperature for up to 3 days or refrigerate up to 1 week.

Notes

• Use full-fat cream cheese for the best creamy texture and flavor.
• Adjust the amount of red food coloring as desired for a more vibrant red color.
• Chilling the dough and freezing the filling ahead improves handling and shape retention during baking.
• Allow dough to soften slightly if refrigerated longer than recommended to make rolling easier.
• For a natural alternative to red food coloring, beet powder can be used but may impart slight earthy notes.
• Cookies can be frozen after baking for longer storage; thaw before serving.

Keywords: red velvet cookies, cream cheese stuffed cookies, red velvet dessert, holiday cookies, soft cookies, cream cheese filling